I know it’s been ages since I posted but this has drawn me out: the BEST butterscotch pudding recipe I have come across to date. Below was adapted from Ripe For Dessert (HarperCollins), by David LeBovitz. I have tried other butterscotch recipes but they didn’t turn out anywhere near as nicely as this one did. Maybe it’s the three teaspoons of cornstarch (corn flour to those from the UK), maybe it’s that I now know what “just to boiling” means for milk. Either way, I was super-satisfied with the result, though I will experiment with using less cornstarch. I’ve seen many other recipes use only two teaspoons. I may also experiment with arrowroot powder. Sorry, no photos. It was devoured quickly. I actually spent many minutes getting as much out of the pot as I could after I’d poured it into glasses.
Butterscotch Pudding
4-6 servings
4 tablespoons (60g) butter, salted or unsalted
1 cup (180g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt (if using salted butter, start with 1/4 tsp or omit salt from recipe)
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey (I used Jack Daniels)
1 teaspoon vanilla extract
1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop (furiously, and I do mean furiously – your arm should be about to drop off by the end of that minute; it negated the need for a strainer, at least in my case), until the pudding thickens to the consistency of hot fudge sauce.
5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
